Crispy Baked Sweet Potato Chips
I share my three gluten free and vegetarian holiday healthy dippers for hummus, including sweet potato chips, parmesan pizza twists and rosemary baked zucchini fries.
Servings 2 - 4 people
- 1 medium sweet potato scrubbed and sliced thin on a mandolin (1/16th inch)
- 2 tsp olive oil
- ½ tsp smoked sweet paprika
- ¼ tsp salt
Preheat your oven to 425 F. Toss the sweet potatoes into a bowl and toss with oil, paprika and salt.
Place on two baking sheets and bake until golden brown, about 12 minutes. Allow to cool for 3 minutes until crisp.
Dip into Sabra’s Roasted Garlic hummus.